Red&White Pamphlet

RED&WHITETHE GUIDE TO WINE AND DINE PAIRINGS

ARLENE BASILIOCHAVENIA PRESS

RED&WHITE

RED&WHITETHE GUIDE TO WINE AND DINE PAIRINGS

ARLENE BASILIOCHAVENIA PRESS

Copyright 2012

ISBN: 2012-0-420-1990-1

Published by Chavenia Press. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system withouth the prior written consent of the Chavenia Press Companies.

Credits appear at the end of the book and are considered an extension of the copyright page.

W I N E L I S TREDS 1

CABERNET SAUVIGNONCHIANTIMERLOTPINOT NOIRSHIRAZZINFANDEL

WHITES 4CHAMPAGNECHARDONNAY PINOT BLANCPINOT GRIGIOREISLINGSAUVIGNON BLANC

PAIRINGS RED&CHEESE 2WHITE&CHEESE 6WINE&COURSES 8

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the REDSWhy is red wine... red? Well, the color is deprived from the various assortment of

grapes that are reddish, deep purple, and blue. The grape juice goes through a fermentation process that mixes the grape skins and grape juice together that give off that black, dark red, deep violet, maroon color.

Red wines are classified by body type like; light-bodied, medium-bodied, and full-bodied. A light-bodied wine are the types that tend to be less demanding partners with food pairings because of the fewer tannins present. A medium-bodied wine contain more tannins while Full-bodied wines have the highest tannins which often contain more alcohol content. The next page provides a list of the top red wines that you are likely to encounter.

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RED&CHEESECABERNET SAUVIGNON(cab-er-NAY SO-vin-yon) This type of wine found in Bordeaux France can age well for decades that is in the medium to full-bodied category that pair well with cheddar and gorgonzola cheese.

CHIANTI(KEE-an-tee)Chianti is an medium-bodied Italian wine produced in Tuscany that contain medium to high acidity. Chiantis pair well with mozzarella, parmesan, and provoline cheese.

MERLOT(mur-LO)Merlot is a popular red wine, because it is one of the more drinkable types that has low acidity with a mellow softness. It is paired well with cheddar, brie, gouda, and romano.

PINOT NOIR(PEE-no NWA)Pinot Noir is a difficult grape to grow, mostly in France, Oregon and California. It has a light to moderate body type that tastes well with swiss, feta, and gruyere cheese.

SHIRAZ(shih-RAHZ)Shiraz or also called Syrah, has a low to moderate acidity which makes it very drinkable. It pairs well with cheddar especially, but also with gouda, parmesan, and edam.

ZINFANDEL(ZIHM-fan-dell)Zinfandel is mostly grown in California that has a low to moderate acidity and medium to full body type. This pairs well with blue cheese, feta, goat cheese, and gouda.

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GORGONZOLA

CHEDDAR

BLUE

PARMESAN

GOUDA

FETA

GOAT

SWISS

MOZZARELLA

PROVOLONE

BRIE

the WHITESJust like red wine, white wine gives off this yellow, golden color from the assortment of

grape varietals. White wine consists of grapes that are green, yellowish, and gold. Most types of white wine are lighter and have less body than red wines which is a good pair with lighter meals, or as an aperitif. An old guideline that is good to remember when pairing white wine with food is; “white wine with white meat,” although there are plenty of exceptions and palate preferences.

Presentation of the white wine differs from the red wine. For example, white wines are presented in narrower glasses that have a sharper taper at the top that will allow a better aroma concentration. Mostwhite wines are also served in 45 to 50 degrees.

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BRIE

GOUDAPARMESAN

CHEVRE

GOAT

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BLUE

WHITES&CHEESECHARDONNAY(shar-dun-NAY)This is considered to be the queen of white wines. It produces the most complex wines with hints of fruits, vanilla, oak, butter, nuts,and spice that tastes well with brie cheese.

CHENIN BLANC(SHEN’N BLAHNK)The Chenin Blanc hasa higher acidity than average while being light and fruity. It pairs well with goat cheese.

GEWURZTRAMINER(geh-VERTS-trah-mee-ner)The word is translated as “spicy” while it has a light, crisp acidity and a bold flavor. It pairs well with swiss and chevre.

PINOT GRIGIO(PEE-no GREE-zho)Depending on where it is grown determines the wine’s character; European being more acidic with less body than American. Gouda and goat cheese are good pairs.

REISLING(REES-ling)Reisling has a medium to high acidity and low to medium body with a distinct flowery, fruity aroma. It pairs well with Brie, gouda, and blue cheese.

SAUVIGNON BLANC(SO-vin-yon BLAHNK)This white wine is characterized by a light, crisp acidity. It is paired well with Parmesan.

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WHITE

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CHARDONNAY

entree: chicken, shrimp, crab fruit: apple, mango

desserts: banana bread

PINOT NOIR

REISLINGSAUVIGNON MOSCATO

entree: shrimp, oysters fruit: apple, mango

desserts: vanilla pudding

entree: sausage, sea bassfruit: pears, apricotdesserts: apple pie

entree: chicken, crabsfruit: green apple

desserts: key lime pie

entree: filet mignon, sausgefruit: strawberries

desserts: creme brulee

&FO

OD

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MERLOT ZINFANDEL

MERITAGESHIRAZ CABERNET

entree: steak, swordfishveggies: tomatoes, onions

desserts: dark chocolate

entree: sausage, porkveggies: eggplant, peppers

desserts: carrot cake

entree: salmon, sausageveggies: tomatoes, beets

desserts: black forest cake

entree: sausage tips, steak veggies: bell peper

desserts: berry cobbler

entree: tuna, rib eye veggies: broccoli, tomatoes

desserts: espresso gelato

RED&FOOD

PHOTOS:Inside and outside covered illustrated by Arlene Basilio. Design of the whole pamphlet is designed by Arlene Basilio.Image on the table of contents from http://www.plasticstoday.com/ar ticles/Wine-producers-serving-greener-packaging-0323201203Image on page 1 from http://www.yemmhar t.com/news+/winecorkrecycling.htmImage on page 3 from http://www.science20.com/anthrophysis/cheese_microbes_primer-92929Spread image on page 4 and 5 from http://www.foodandbeverageunderground.com/Wine-Cork.htmlImage on page 6 from http://ordinary-gentlemen.com/blog/2011/09/celebrating-cheese-week/Illustrations on pages 8 and 9 illustrated by Arlene Basilio

LITERARY CREDITS:http://www.winemag.com/Wine-Enthusiast-Magazine/wine-pairings/http://wine.about.com/od/servingwines/a/wineandcheese.htmhttp://www.foodservicewarehouse.com/education/major-types-of-red-and-white-wine/c27438.aspx